Mackerel and Rhubarb

This classic combination of mackerel with rhubarb works well, as the earthy sharp flavour of the relish cuts through the rich oiliness of the fish.

6 Farmdrop products in this recipe

£21.65

6 items.

Here's how you do it

To make the rhubarb relish put the vinegar, water, sugar, star anise and peppercorns into a pan. Bring up to the boil then simmer for 10 minutes.

Chop the rhubarb into inch size pieces and add to the pan after the 10 minutes of simmering. Simmer for a further 4 minutes, so that the rhubarb is soft but still in whole pieces.

Season the mackerel fillets with salt and pepper. Add a glug of olive oil to a frying pan and bring to a high heat. Fry the mackerel fillets, skin side down for 4 minutes. Use the back of a tablespoon to keep the fillets flat as they cook. Turn the fillets over and cook for 1 more minute, adding the butter to the pan.

Season the rhubarb relish with salt, pepper and lemon juice. Serve alongside the mackerel fillets.